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Here is a rough design. Never used one before...ok, never even seen one before lol. I googled a few, but decided i would just draw one instead. What do you guys think? I was thinking of a proto in 330mm.

Ok, i looked at the tojiro, but seeing stuff on my phone, it pixelates. I will fire up the laptop and look at it that way. Thanks for the feedback guys, i want to get this right before i make it....and i dont want any points chipping off in bread...that would be bad!!!

Looks nice. The Guede bread knife is 320mm, wouldn't want it much shorter than that. You may also want to see how it works with the tip narrowing down like that. You don't want any flex in the tip if you cut large and dense woodfire oven country breads. For wonder bread, everything goes.

I only want a bread knife to use for the really crusty, good breads, where you need serrations to get through that crust, and flex is a real problem with my current knife. My ideal bread knife, at least in theory, would be like a taller, thick, serrated yanagiba. Oh, and serrations that are easy to sharpen is an important factor.